Heat grill. Gently form the ground chuck into 4 (3/4-inch-thick) burger patties; each patty should be about 4 inches in diameter. Chill burgers on a waxed paper-lined plate, covered, until ready to grill.

Grill the buns, cut sides-down, until grill marks appear, for 30 seconds to a minute. Brush cut sides of buns with the teriyaki-barbecue sauce and remove from grill.

Place patties with the bacon, pineapple slices and jalapenos onto grill, brushing them with teriyaki-barbecue sauce. When each is done on 1 side (timing will vary depending on item; burgers will be ready after about 5 minutes), flip over and continue cooking, brushing other side with teriyaki-barbecue sauce.

Place a slice of grilled pineapple on top of each patty, while still on grill. Top each pineapple slice with 2 slices of jalapeno. Brush with additional teriyaki-barbecue sauce. Place a slice of the goat cheddar cheese on each patty. Close grill and continue to cook just until cheese melts, for 1 to 2 minutes.

Serve burgers in toasted buns, each topped with 2 slices of crisp bacon, garnishing if desired with the lettuce and onion; offer additional teriyaki-barbecue sauce on the side.